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Home » Recipes » Lunch

The Ultimate Taco Salad

By Erin · November 20, 2019 · Updated October 3, 2021 · Leave a Comment

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Gluten FreeVegetarian
taco salad

The Ultimate Taco Salad is made with romaine and topped with all the classic ingredients, like black beans, tomato and avocado. It's made with walnut taco meat, making it both vegetarian and gluten free, too!

taco salad in a bowl

Fun fact: tacos are my favorite food, so obviously I'm a big fan of taco salad. This recipe is, in my opinion, the ultimate taco salad that just so happens to be meatless, too.

Here's the thing: I love tacos with meat just as much as the next person, but it's kind of cool when you make a meatless recipe that so closely resembles meat that you don't even miss real meat. If you follow me on Instagram, you know that I'm really big on meat alternatives like seitan and tempeh, but I also really like creating "meat" out of walnuts! It's surprisingly tasty and the texture isn't too far off.

This salad is perfect for making ahead of time and taking to work, or on the weekends for an easy and quick lunch recipe.

WHY I LOVE THIS TACO SALAD

  • It combines all of the best ingredients into one, healthy salad recipe
  • The protein is actually walnut taco meat (don't judge until you try it!)

TACO SALAD INGREDIENTS

  • Romaine
  • Black beans
  • Tomatoes
  • Corn
  • Mexican cheese
  • Avocado
  • Walnut taco meat
  • Cilantro

lettuce in a food processor and walnuts in a food processor

taco salad ingredients

HOW TO MAKE WALNUT TACO MEAT

I actually have another recipe sort of similar to this one, except it's made with kale instead of romaine. Traditionally, when I think of tacos, I think of romaine lettuce, so I wanted to create another version of my favorite salad. Plus, I know there are plenty of people who dislike kale.

Anyway, I already covered how to make walnut taco meat in this post, so head on over there to get all the details.

HOW TO STORE TACO SALAD

A really good taco salad is made like a regular salad, but the key is keeping the "meat" warm. I love when I go out to eat and order a salad, and the salmon/chicken/fajita veggies/WHATEVER is served warm over a bed of lettuce. Love it. The same can apply with this salad recipe, and the trick (I mean it's not really a trick...) is storing the walnut "meat" separate from the rest of the salad.

Store the lettuce, beans, corn, tomatoes, cheese, and cilantro in one bowl.

Keep the walnut "meat" separate, and don't cut the avocado until you're ready to serve and eat the salad.

taco salad in a bowl

OTHER HEALTHY SALAD RECIPES

  • Kale Taco Salad
  • Garlic Salmon Salad
  • Brown Butter Brussels Sprouts Salad
a bowl filled with corn, black beans, tomatoes, avocado, and walnut taco meat

Vegan Taco Salad

The Ultimate Taco Salad is made with romaine and topped with all the classic ingredients, like black beans, tomato and avocado. It's made with walnut taco meat, making it both vegetarian and gluten free, too!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Author: Erin

Ingredients

  • 2 bunches romaine lettuce chopped
  • 15 oz. black beans drained and rinsed
  • 1 cup grape tomatoes sliced
  • 1 cup corn cooked
  • 2 tablespoon cilantro chopped
  • 1 avocado sliced
  • ½ cup walnut taco meat or more
  • 2 tablespoon chipotle aioli or more

Instructions

  • Start by making the walnut taco meat, along with the chipotle aioli. Both should only take about 10 minutes total.
  • Then, divide the lettuce into 2 bowls, and top with the remaining ingredients. Drizzle with the aioli and enjoy!

Notes

*Calories are per serving and are an estimation
*Don't want to make the chipotle aioli? Substitute vegan mayo or your favorite vegan dressing instead! 
*This salad is easy to customize to your liking -- feel free to use more or less on the salad depending on what you have in your refrigerator/pantry

Nutrition

Calories: 816kcal | Carbohydrates: 82g | Protein: 29g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 1723mg | Fiber: 30g | Sugar: 7g | Vitamin A: 1112IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 6mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« Sun-Dried Tomato Frittata
Easy Tofu Curry »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

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